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ISSN: 2590-2598
CN: 41-1447/TS
p-ISSN: 2096-4501

Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

The efficacy of roasted sesame oil (SO) on the oxidation deterioration of sunflower oil (SFO) during heating was investigated. The concentrations of SO in the SFO were 0, 10%, 20%, and 30% by volume....

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Considerations for gluten free foods - pearl and finger millet processing and market demand

The market demand for gluten free foods is increasing due to frequent incidences of celiac disease and increasing awareness on consumption of gluten free foods. Millets have become the major constituent...

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Adsorption behavior of activated carbon for the elimination of zearalenone during bleaching process of corn oil

Zearalenone is a mycotoxin produced by Fusarium species. It frequently contaminates cereals used for foods or animal feeds, especially deposited in crude corn oil. Certain amounts of zearalenone can...

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Biological properties of essential oil emphasized on the feasibility as antibiotic substitute in feedstuff

The discovery and application of antibiotics in animal feeds have boomed the development of intensive animal husbandry in the last century, until the emergence of antibiotics-resistant bacteria. To...

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Impact of mycotoxins and their metabolites associated with food grains

Mycotoxins are secondary toxic metabolites synthesized by numerous filamentous fungi including members of the genus Fusarium, Penicillium, Drechslaria, Aspergillus, Claviceps, Monascum, Alternaria,...

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Evaluation of yields and quality parameters of oils from Cornus wilsoniana fruit extracted by subcritical n-butane extraction and conventional methods

Cornus wilsoniana fruit oil is a very important woody oil and is the main raw material of biodiesel. In this study, the oil yield, physicochemical properties, fatty acid composition, rheological properties,...

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Hydrophilic phytosterol derivatives: A short review on structural modifications, cholesterol-lowering activity and safety

Phytosterols have received extensive attention owing to their excellent cholesterol-lowering activity and the role in cardiovascular diseases prevention. However, poor solubility in both oil and water...

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Determination of trans-4-hydroxy-2-alkenals in thermally treated soybean oil by SPE-HPLC

Trans-4-hydroxy-2-hexenal (4-HHE) and trans-4-hydroxy-2-nonenal (4-HNE) are secondary lipid peroxidation products in edible oils, which are cytotoxic and genotoxic. They could covalently bind with protein,...

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Insight into synergistic antioxidation mechanisms of butyl hydroxyanisole with common synthetic antioxidants

Butyl hydroxyanisole (BHA) is usually blended with other synthetic antioxidants to improve the antioxidative property due to synergistic antioxidation. However, the synergistic antioxidation mechanisms...

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Influences of four processing methods on main nutritional components of foxtail millet: A review

Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many...

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Digestion performance improvement of tributyrin through nano-emulsion preparation technology

The current research aimed to optimize the preparation technology of tributyrin nano-emulsion (TBNE) to improve its digestion properties, which were investigated through digestion models in vitro and...

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Front Matter 2 - Flyer

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Effect of the degree of milling on the microstructure and composition of japonica rice

The effect of the degree of milling (DM) on the distribution of the residual bran layer on the surface of rice grains and subsequent rice quality is essential for rice milling technology. This study...

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A kinetic model for predicting shelf-life of fresh extruded rice-shaped kernels (FER)

Fresh extruded rice-shaped kernels (FER) are remoulded rice products from cereals or seed flours, which have the advantages of safety, nutrition, health and time saving. However, the finished products...

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Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Starch is the most abundant organic compound in nature, second only to cellulose. However, the conserved structure of native starches limits their properties and applications. Therefore, it is often...

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Advances in xylooligosaccharides from grain byproducts: Extraction and prebiotic effects

Xylooligosaccharides (XOS) are mainly derived from lignocellulosic materials, such as rice husk, corn cobs, straw, wheat bran, wheat straw and other grain by-products. XOS have become one of the functional...

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Difference among the quality indices, chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods

Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality. In the present study, the quality indices, chemical...

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Effects of vitamin C on the structural and functional characteristics of wheat gluten

Vitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of...

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Improvement of whole wheat dough and bread properties by emulsifiers

Whole wheat bread is widely available worldwide, but it is always associated with less desirable dough processibility, small loaf volume, firm and gritty texture, and other distinctive attributes compared...

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Strategies for controlling biofilm formation in food industry

Foodborne pathogen poses a threat to the food industries as many outbreaks have been found to be associated with biofilm formation. The formation of biofilm is a self-protection growth pattern of bacteria,...

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The potential of legume-derived proteins in the food industry

Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic,...

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Insights into the mechanism of Sub3 inhibiting Fusarium moniliforme infection in maize

Fusarium moniliforme (F. moniliforme) and its secondary metabolite fumonisin pose a severe threat to food safety, and searching for effective antimicrobial agents is a focus of current research. In...

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Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread

Sourdough starters for making traditional steamed bread are rich in microbes. Studies have shown that, in addition to yeast and lactic acid bacteria (LAB), acetic acid bacteria (AAB) are other functional...

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A systematic review of highland barley: Ingredients, health functions and applications

Due to its high nutritional and dietotherapy values, highland barley has attracted the attention and favor of people all over the world in recent years. It has been demonstrated that the nutritional...

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Optical techniques in non-destructive detection of wheat quality: A review

Wheat quality detection is essential to ensure the safety of wheat circulation and storage. The traditional wheat quality detection methods mainly include artificial sensory evaluation and physicochemical...

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